Ingredients

Instructions

  1. Boil thighs (or small whole stewing chicken)in water & chicken stock until done (juice runs clear when you pierce them).
  2. Remove chicken pieces and set aside to cool.
  3. Add onion, celery, peas and carrots and return to the boil.
  4. Skin, debone and cut up chicken into bite sized pieces.
  5. Add chicken and mushroom soups, garlic, spices and chicken pieces to soup, whisk until thoroughly mixed and return to a boil.
  6. Turn down and simmer for approx 20 minutes.
  7. Add dumplings from Recipe #30965 (optional) and simmer for 10-15 minutes.
  8. Serve immediately.